- Spring roll rice paper wrappers*
- Dry "vermicelli" noodles either rice noodles or bean thread/glass noodles.
- Cooked protien, either pork belly, shrimp, chicken breast or maybe tofu
- Romain Lettuce
- Thinly sliced vegetables such as carrots, cucumber, bell pepper, etc
- Bean sprouts
- Green onion
- Fresh cilantro and/or mint and/or basil leaves
- Soak the noodles in hot water until they are reconstituted and clear. Then put them into cold water.
- Fill a pie pan or plate with hot water and dip a wrapper into the water so it softens. Should only take maybe 15 seconds.
- Lay the wrapper down on a flat surface and lay your fillings down on the lower one third of the wrapper. Do protein, lettuce, nooodles and then the other fillings and last lay a sprig of green onion down the center. You don't need a lot of filling, just 2 finger width amount. If you put too much the wrapper will tear.
- Roll the wrapper forward, fold in the sides, then roll the wrapper completely closed. You could wrap a second wrapper around the first if you are going to travel with them.
- Repeat for the rest of the rolls.
*I like Rose Bahn Trang and Three ladies - Ba Co Gai brands as they are thicker and don't tear as easily.
- Lime juice
- Sugar
- Fish sauce* or Maggi seasoning for vegetarian alternative
- Minced garlic
- Minced bird's eye chili or chili pepper flakes
- One part fish sauce, one part sugar, two parts water, lime juice to taste, garlic to taste, chili to taste.
- Cook the sauce in a pot until the sugar is disolved. Cool and use.
*Use vietnamese brand fish sauce if you can. If you only have chinese, dilute it with water so it isn't as strong.
- Hoisin Sauce
- Crunchy Peanut Butter
- Chili Paste or Siracha
- Mix equal parts hoisin sauce and peanut butter, add chili paste to taste.